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This test consists of 15 multiple choice questions and 5 short answer questions.

Multiple Choice Questions

1. Why does the author think one should grill thin meat?
(a) So to drain it off its fatty excess.
(b) So not to overcook the exterior.
(c) To to cook the meat right through.
(d) To burn off its dangerous bacteria.

2. What kind of potatoes are toxic to the system?
(a) Supermarket potatoes.
(b) Bio potatoes.
(c) Unripe potatoes.
(d) Over ripe potatoes.

3. What continent does yogurt originate from?
(a) Asia.
(b) Africa.
(c) Australasia.
(d) Europe.

4. What kind of container does canned meat have to be canned in?
(a) A perspiring container.
(b) A ventilated container.
(c) An airtight container.
(d) A dry container.

5. What kind of vitamin do fish and shellfish contain?
(a) Vitamin B.
(b) Vitamin C.
(c) Vitamin D.
(d) Vitamin A.

6. What is the best way to cook thin fish?
(a) Grilling.
(b) Baking.
(c) Roasting.
(d) Frying.

7. Which of the following is a current method of preserving meat?
(a) Canning.
(b) Taping.
(c) Salting.
(d) Drying.

8. Which of the following is a fermented dairy product?
(a) Cheese.
(b) Milk.
(c) Single cream.
(d) Buttermilk.

9. What vitamin do Brussels Sprouts contain?
(a) Vitamins F and G.
(b) Vitamins E and C.
(c) Vitamins C and A.
(d) Vitamins B and D.

10. Which of the following is a method of drying fruit?
(a) The shade.
(b) The wind.
(c) The snow.
(d) The sun.

11. Which of the following liquids can one use to poach a fish?
(a) Wine.
(b) Vodka.
(c) Water.
(d) Beer.

12. What kind of milk is added to help make margarine?
(a) Full fat milk.
(b) Semi skimmed milk.
(c) Butter milk.
(d) Skim milk.

13. What is the second most popular vegetable in the USA?
(a) Cucumber.
(b) Egg plant.
(c) Squash.
(d) Tomato.

14. What does the author state is the best way to cook large meat?
(a) Spit roasts.
(b) Oven roasts.
(c) grilling.
(d) Frying.

15. What curdles the milk to make cheese?
(a) Bennet enzymes.
(b) Rennet enzymes.
(c) Omega enzymes.
(d) Wort enzymes.

Short Answer Questions

1. What kind of eggs does the author say people should cook at 250 degrees?

2. What changes the pigmentation in fruits and vegetables?

3. What helps produce leaner meat in some countries?

4. From what kind of crystals is ice cream made?

5. What kind of milk does the author say can be highly toxic?

(see the answer keys)

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